Mexicali Bake

• 2 lbs ground beef, browned
• 40 ounces pinto beans, drained
• 15 ounces stewed tomatoes
• 15 ounces black olives, drained and chopped
• 1 ounce onion soup mix
• 14-12 cup water, to hydrate the onion soup mix
• 12 lb cacique quesadilla jalapeno pepper cheese, diced
• 8 ounces pico de gallo

1. Layer ingredients in order in a 9x 13 baking pan.
2. Put the onion soup mix in a small bowl and add water.
3. Stir to hydrate and pour over the other ingredients.
4. Bake at 350* for 20-30 minutes.
5. Serve over brown rice or non-starchy vegetables.

ground beef, pinto beans, tomatoes, black olives, onion soup, water, quesadilla, gallo

Taken from www.food.com/recipe/mexicali-bake-519849 (may not work)